3 flour tortillas, not large (LaTortilla Factory Brand Originals LowFat LowCarb)
1 ounce chicken, cooked and shredded
2 tablespoons black beans, canned
2 tablespoons corn, canned
1 ounce fat free cheese, shredded (your choice of kind)
1 tablespoon red chili pepper, diced
3/4 cup frozen spinach, thawed and drained Dip
2 tablespoons avocados
2 tablespoons nonfat sour cream
1/2 teaspoon Hidden Valley Ranch dip, dry
1 tablespoon tomato, diced
pepper
Preheat oven to 400 degrees. Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl. Heat for 30 seconds in micro. Warm tortillas in micro for 15 seconds. On a clean, flat surface, lay out tortillas side-by-side. Put 1/3 of chicken mix in the center of each tortilla. To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up. Place all 3 rolls seam side down on a baking pan that has been sprayed. Bake 12 minutes, flipping 1/2 way through cooking.
While eggrolls are in the oven prepare dip.
Sauce:.
Combine sour cream, avocado, and dry dip mix in a small bowl until smooth. Season to taste with pepper. Top dip sauce with tomatoes before serving. When eggrolls are done, allow to cool for a few minutes, then cup diagonally.
2 Servings